Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

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Sunday, 19 February 2017

“The
Spice Exchange is a social enterprise initiative of Access Community
Services Limited that utilises the culinary skills and traditions of
refugee and migrant women to produce unique spice blends and
condiments.

The Spice Exchange promotes multiculturalism by providing
employment, training and work experience to culturally diverse women
to develop their workplace skills and confidence in Australia”
(from the website)

1. Mix the salt and 1 cup of
the sugar in a large food bag, then add the pork and coat it well.
Leave it in the fridge overnight.

Remove the pork and wipe the
meat down with a paper towel to remove any excess sugar and salt. Rub
3 tblspn of the West Indian Jerk Spice all over and sit the meat on a
rack, in a roasting tin. Leave to marinate in the fridge, then 30
minutes before you start cooking, bring it out to room temperature.

3. Heat oven to 140C (120C
fan/gas). Mix together the remaining sugar, remaining West Indian
jerky Spice and the pineapple juice and rub half over the pork. Pour
the other half into the roasting tin and roast for 6 hours. Baste the
meat with the juices and roast for 1 hour more until the outside is
charred and the inside is tender. Rest the pork on a platter for 20
minutes and pour any juices from the tin into a fat separating jug.

4. Put the diced banana and
avocado in a bowl with the onion. Mix in the lime juice, chillies,
coriander and salt and pepper to taste.

5. Heat the black beans and
shred the pork with two forks. Discard the fat from the tin juices
and serve the rest alongside for pouring. Serve the pork with the
beans, salsa and roti bread.

As
is evident from the photograph I didn't follow the recipe exactly . .
. and cooked a pork fillet instead but the spices, marinade and salsa
were really delicious! Thanks for the kit Ella and Rob, Anne

Method:
Cut pocket in fat side of chops. Mix stuffing and place 1 or 2
tablespoons in pocket of chops. Reserve remainder. Place stuffed
chops in greased shallow baking pan. Bake in moderate oven, 350°F
degrees (180°C), for 45
minutes to 60 minutes. Heat remainder of stuffing ingredients with ½
cup drained juice from pineapple, and 2 tablespoons wine vinegar.
Serve this as sauce. This is delicious served with creamed potatoes,
green beans and side salad.

Judge's
comment: “Lamb chops done this way provide a joint that can be used
up in one meal with no left-overs and no waste. It is a good tender
nutritious cut. Its seasoning is most unusual and offers a specially
welcome change for people who have a surfeit of lamb or mutton,
because it gives such a piquancy to familiar ways of serving the
meat. This dish is particularly suitable for a small dinner party. It
can be prepared before-hand, and put in the oven until serving time.

It
is also easy to enlarge the number of chops for a larger party. It is
a complete dish in itself, and served with potatoes, beans and salad
is a complete course.”

Cut onion and capsicum into chunks. Fry onions in the oil
until softened a little. Add capsicum, pineapple pieces. Cook another minute,
drain and set aside. Combine vinegar, pineapple juice, tomato sauce, ginger,
sugar and salt in a saucepan and heat. Blend cornflour in a little water and
stir into a sauce. Bring to the boil, cook 1 minute. Add onions, capsicums,
pineapple, pickles and tuna chunks and heat through. Serve with noodles or
rice.

Peel and quarter tomatoes, cut pineapple into
cubes and put all in a bowl. Mix in celery, cucumber, salt and pepper, chill
well. Spoon the yoghurt dressing over and toss lightly. Tear lettuce into bite
size pieces, put into bowl and sprinkle with 1 dstsp French dressing. Top with
tomato-pineapple mixture and a good sprinkling of parsley.